Mushroom Tikka Masala

Mushroom Tikka Masala is a very delicious dish which goes very well with chapathis, rotis, naan etc…. Its color adds a royal touch to the dish. Chopped mushrooms marinated in yogurt with Indian spices enhance its flavor. In Mushroom recipes, this is a very innovative & tasty recipe which all veggies will love to have…..

Ingredients:

For marinating:

Mushroom – 9 nos
Green Capsicum – 1 no (cut into medium square)
Yogurt/ Curd – 1cup
Chili powder – 1tsp
Turmeric Powder – ½ tsp
Salt – a pinch

For Gravy:

Cumin seeds/ Jeera/ Jeeragam – 1tsp
Onion – 2medium sized (finely chopped)
Tomato – 3nos (smash into puree)
Ginger – Garlic paste – 1tbsp
Chili powder – 1tsp
Turmeric powder – ½ tsp
Coriander powder/ Malli podi/ Dhania powder– 1tsp
Dry Kasoori Methi leaves – a pinch
Salt as per taste
Coriander leaves – 3 stems (finely chopped)
Oil – 3tsp

Method:

Clean the mushrooms in cold water & tap them with towel & place it in a bowl. Cut mushrooms into half. Add capsicum pieces. Then add Yogurt, chili powder, turmeric powder & salt. Marinate the mushroom pieces & capsicum pieces nicely & keep it aside for 15mins.

Heat a kadai & pour 1tsp oil. Add the marinated items. Close with a lid & let the mushrooms & capsicum cook properly in low flame. (I required 10mins on low flame) Transfer the cooked mushrooms with capsicum to a vessel.

Heat the same kadai. Pour oil. Add cumin seeds & allow them to splutter.
Then add the chopped onions & sauté well till golden brown.
Add ginger – garlic paste & sauté for 2mins. Then add tomato puree.
Add chili powder, turmeric powder, coriander powder & salt. Mix well.
If the gravy is thick, you can loosen it by adding ½ cup water.
Close the kadai with a lid & let the gravy cook on low flame for 5mins.
Then add the cooked mushroom with capsicum & mix well.
Add Kasoori methi leaves & mix nicely. Close the kadai with a lid & cook for 5mins on low flame.
Garnish with coriander leaves.
Mushroom Tikka Masala is ready to serve.

Well goes with naan, rotis, chapathis & jeera rice.